Blue Vein (Australian)

Australia has made historic progress in producing a variety of Blue Cheeses. The cheesemakers of Australia have been making blue veined cheese for over 70 years. The first blue cheese factories were recorded to have started in northern New South Wales and Gippsland in the 1930s and 1940s. At present, more than 22 styles of blue cheese are produced in Australia.

Blue cheese is called so because the cheese cultures have had the mold Penicillium added at the initial stage of the cheesemaking process. The final product is spotted or veined blue-gray or blue-green molds alongside a natural crusty rind and an earthy appearance. The salty and sharp taste, creamy texture and a pungent aroma tends to be the characteristic feature of blue cheese.

Australia produces basic three styles of blue cheese – Gorgonzola, Danish and Blue Brie. Taking into account the characteristics, each style is unique. Blue cheese styles are modeled on type and quantity of blue culture added, the way each cheese is spiked, size of the cheese, and maturation of cheese and waxing of cheese.